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Spring Evening Reception

  • Passed Hors D'oeuvres

    Young French Radish, house Ranch Creme, Celery leaf salad, Toasted Sprout Bread

    Smoked Shrimp on Sesame Cracker, Pickled Watermelon Rind

    Orange-Brandy Duck, Wild rice on Buckwheat Bellini

    Pork Tenderloin Medallion, Bacon-Jalapeno Jam, Sweety Drop, Cheddar Biscuit

  • Displayed Cuisine

    Beef Tartare
    Garnished with Fried Caper Berry
    Sunnyside Quail Egg Housemade Worcestershire Sauce, Mustard, and Butter Crostini

    Vegetarian Tartare
    Heirloom Beets, West Virginia Apple, Mixed Radish
    Crispy Fried Capers, quenelle of Balsamic Sabayon
    House made Worcestershire Sauce

    Herb Roasted Colorado Rack of Lamb
    Snap Pea Salad, Celery Puree, and Pea Tendrils, and Port Wine Reduction

    Asparagus Salad
    Duo of Citrus Poached White Asparagus with Wood Fired Green Asparagus,
    Saut? of Yellow Oyster Mushroom on Endive with Treviso, Crushed Pistachio, Pistachio Vinaigrette

    Fennel Crusted Snapper
    Meyer Lemon Beurre Blanc, Fennel Pollen

    Balsamic Glazed Roasted Brocollini
    Shaved Parmesan, Hickory Smoked Bacon and Roasted Pomegranate Seeds

    Jumbo Prawns and Chili-Lime Poached Watermelon
    Agave Compressed Watermelon, Pickled Rind, Cilantro Salad

  • Dessert

    Chocolate Covered Basil and Strawberry Ice Cream Pops

    Miniature Chocolate S?mores

    Passion Fruit Sponge Bites

    Rolled Vanilla Sponge with Oreo Filling

Fall Gala Dinner

  • Passed Hors D'oeuvres

    Loaded Marble Potatoes Toastones

    With Caved Aged Cheddar, Spring Onions, Apple Smoked Bacon, Sour Cream

    Gochujang Prawn

    Served on a Sticky Rice Cake

    Braised Short Rib and Manchego Empanada-Chipotle Aioli

    Marinated Chicken “Banh Mi” Chicken Pickled Daikon and Carrot, on Lotus Root

  • Gala Dinner


    Cauliflower Pana Cotta
    American Paddlefish Caviar, Parsley Coulis


    Hazelnut leek Crusted Diver Scallop
    Brown Butter Nutmeg Streusel, Autumn Quince, Hearth Fired Butternut Squash, Gala Apple Crisp

    Bread Service

    Caramelized Onion Walnut Roll
    Whipped Maple Brie


    Spiced Chianti Poached Beef Tenderloin
    Duck Fat Confit Yukon Potatoes, Ginger Butternut Squash Puree and Chocolate Cardamom Jus


    Chocolate Chestnut Cake
    Double Milk Chocolate Glaze, Hazelnut Tuile with Fresh Roasted and Candied Figs, Warm Caramel Sauce

  • Displayed Cuisine

    All Spiced Crusted Bison Rib Eye
    Sweet Potato , Roasted Agro Dulce Sauce, and Charred Heirloom Carrots

    Free Range Chicken
    Soffrito Empanada Black Bean Empanada, Black Bean-Chipotle Dip

    Pasilla- Pomegranate Glazed Southwest Antelope
    Roasted Jicama with Colored Carrot, Grilled Nopale Salad

    Crocks of Hatch Green Chili Stew
    Mini Jalapeno Corn Muffin

    Orange-Coriander Brined Roast Breast of Turkey
    Pignon-Mexican Chocolate Mole, Presented with Ranch Beans

    Calabacitas con Queso
    Seasonal Squash Tian, and Manchego Cheese

    3 Beet Salad
    Ashed Goat Cheese, Toasted

    Pumpkin Seeds and Oil
    Roasted Tuscan Kale and Royal Trumpet Mushrooms With Sweet Peruvian Peppers

    Gourmet Sundae Bar
    Banana Ice Cream /Vanilla Wafers, Chocolate Rum Sauce
    Cream Cheese Ice Cream w/ Spiced Chocolate and Crispy Honey
    Mojito Ice Cream w/ Mint Jell-O and Fresh Mango

A Spring Luncheon

  • Station I

    De-Constructed Sancocho
    Roasted Corn, Yucca, Braisted Coriander in a Beef Broth
    Garnished with a Fresh Lime

    Paella Station
    Shrimp Mussels, Chorizo, Clams, Chicken, and Traditional Paella Fillings

    Crocks of Hatch Green Chili Stew
    Mini Jalapeno Corn Muffin

  • Station II

    Jicama Mango Salad

    Serbian Cevapi Sandwich
    Sauteed Mushroom, Sweet Onion and Sour Cream on Flatbread

    Triangles of Phyllo, Spinach and Feta Cheese “Pie”

    Indian Aloo Tikki
    Spiced Potato Fritters with Coriander and Mango Chutneys